Clyde T. Young

Young, C. T., Pattee, H. E., Schadel, W. E., & Sanders, T. H. (2004). Microstructure of peanut (Arachis hypogaea L. cv. 'NC 7') cotyledons during development. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 37(4), 439–445. https://doi.org/10.1016/j.lwt.2003.10.016

Young, C. T., Schadel, W. E., Pattee, H. E., & Sanders, T. H. (2004). The microstructure of almond (Prunus dulcis (Mill.) D.A. Webb cv. 'Nonpareil') cotyledon. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 37(3), 317–322. https://doi.org/10.1016/j.lwt.2003.09.007

Simon, M., Hansen, A. P., & Young, C. T. (2001). Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk. JOURNAL OF DAIRY SCIENCE, 84(4), 774–783. https://doi.org/10.3168/jds.S0022-0302(01)74533-X

Basha, S. M., Ying, M., Vives, M. R., Young, C. T., & Boyd, L. C. (1998). Fractionation and characterization of a protein fraction producing off-flavor volatiles in peanut seed. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(6), 2130–2135. https://doi.org/10.1021/jf971068+

Basha, S. M., Ying, M., & Young, C. T. (1998). Identification of heat sensitive proteins during roasting of peanut seed. JOURNAL OF FOOD QUALITY, 21(6), 485–496. https://doi.org/10.1111/j.1745-4557.1998.tb00538.x

Ku, K. L., Lee, R. S., Young, C. T., & Chiou, R. Y. Y. (1998). Roasted peanut flavor and related compositional characteristics of peanut kernels of spring and fall crops grown in Taiwan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(8), 3220–3224. https://doi.org/10.1021/jf980134k